Peter Hoffman’s Romesco Sauce
Prevent your screen from going dark
Makes 1 1/2 to 2 cups 1x
Time about 45 minutes
Ingredients
- 1 cup (140 g) whole raw almonds, skins on (1/2 cup/70 g almonds plus 1/2 cup/70 g shelled hazelnuts is also a classic and delicious combination)
- 2 red medium bell peppers
- Olive oil
- 3 slices sourdough bread, cut into 1-inch-thick (2.5 cm) pieces
- 5 ancho chile peppers
- 5 cloves garlic, peeled
- 3 cups (540 g) chopped plum tomatoes
- 2 tablespoons pimentón (smoked paprika)
- 1/2 cup (120 ml) red wine vinegar
- Juice of 1 lemon
- Salt
Instructions
1. Preheat the oven to 350°F (175°C).
2. Toast the almonds for 10 to 12 minutes, until the nuts are tan and have a toasty but not acrid flavor.
3. Char the bell peppers over a gas stovetop or a fire until the skin is blackened and the flesh is tender. Peel the charred skin, then seed and stem the peppers.
4. Liberally coat the bottom of a 10-inch (25 cm) pan with olive oil. Add the bread and fry it over medium-high heat until golden and toasty on all sides.
5. In a cast-iron pan, lightly toast and soften the ancho chiles. Remove from the pan and immerse the chiles in a small bowl of water; let soak for 20 minutes until they are moist and rehydrated. Open up the chiles and discard the seeds and stems.
6. In a food processor, grind the almonds, bread, and garlic until fine. Add the wet ingredients — red peppers, anchos, and tomatoes. Add the pimentos. Puree until all the ingredients are incorporated but still have texture. Drizzle in 1/2 cup (120 ml) olive oil, vinegar, and lemon juice and blend to combine. Season with salt.
7. Keeps in a sealed container in the refrigerator for 1 week.
— Recipe from What’s Good? A Memoir in Fourteen Ingredients